Ingredients

3 cans tart cherries in water (I buy Oregon Fruit Products Red Tart Cherries
4 tablespoons cornstarch
1 1/4 cups sugar
1/8 teaspoon salt
scant 1/4 teaspoon almond extract
OR
1 pouch frozen pie cherries from Willamette Fruit Co.
3 - 3-1/2 Tablespoons cornstarch
1-1/4 cups sugar
1/8 teaspoon salt
scant 1/4 teaspoon almond extract

Instructions

1. Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.

2. Preheat the oven to 425 degrees fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).

3. Sprinkle the counter with flour and roll out the bottom pie crust. Arrange in pie pan. Pour your cooled pie filling in the pan.

4. Roll out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs.

Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust (if you need instructions for weaving the lattice, here’s a YouTube video).

5. Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.

6. If desired (and I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top.

7. Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.

Dessert